Braised Chicken and Olives
The ultimate in wine country comfort, this Braised Chicken and Olives features tender, slow-simmered flavors and savory herbs in one cozy pot. It’s a rustic, soulful dish that pairs beautifully with a glass of Anaba Pinot Noir.
Recipe Information
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
Total Servings: 4
Ingredients
- 6 boneless chicken thighs
- ⅓ cup olive oil
- 1 onion (roughly chopped)
- 2 garlic cloves (crushed)
- 3 tsp smoked paprika
- 1 red bell pepper (sliced thin)
- ¾ cup Anaba Turbine White Rhone Blend Wine
- ¼ cup sherry vinegar
- 14 oz canned fire roasted tomatoes (chopped)
- 1 cup chicken stock
- 2 tbsp tomato paste
- ¾ cup green olives (pitted)
- 1 large handful of flat leaf parsley
- 1 lemon (juiced)
- salt & pepper
Directions
Cook chicken in olive oil for 4 minutes, or until browned, then remove. Add the onion, garlic, paprika, & bell pepper. Season w/ salt & pepper. Cook for 5–8 minutes until softened.
Add the wine & vinegar and cook for 2 minutes, until slightly reduced. Add the tomato and tomato paste, stir well and cook for 2 minutes. Return the chicken to the pan and add stock. Gently simmer, covered, for 30 min, then uncover and cook for 5 minutes. Add the olives and parsley, cook for a further minute, then remove from the heat. Sprinkle the chicken with more paprika, if desired, squeeze lemon juice over and give a good grind of pepper. Divide among four bowls and serve.
Accompaniments: Steamed rice, couscous or polenta would be a perfect accompaniment to this dish (like all the other braised dishes) with cauliflower, pine nut and raisin gratin on the side. It would also be nice with potato or parsnip purée.
Suggested wine pairing
